Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large butternut squash1 medium zucchini, grated (including skin)1 4 cups chicken broth1 cup sour cream1 cup unsweetened applesaucenutmeg, cloves, cardamom, and ginger to taste
makes about 8 1.5 cup servings.
Cut squash in half and scoop out seeds. Wash seeds and soak in salt water. Bake squash until soft (about 1 hour at 350). Toast seeds for topping.
Scoop soft squash into a large pot. Add chicken broth, applesauce, and grated zucchini. Heat to a simmer and Season to taste. Add sour cream for a richer flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGITTEFIRES.
Cut squash in half and scoop out seeds. Wash seeds and soak in salt water. Bake squash until soft (about 1 hour at 350). Toast seeds for topping.
Scoop soft squash into a large pot. Add chicken broth, applesauce, and grated zucchini. Heat to a simmer and Season to taste. Add sour cream for a richer flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGITTEFIRES.
Nutritional Info Amount Per Serving
- Calories: 150.2
- Total Fat: 7.6 g
- Cholesterol: 13.9 mg
- Sodium: 987.5 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.1 g
- Protein: 7.6 g
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